Print

California Spaghetti Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant, California-style twist on classic pasta salad featuring chilled spaghetti tossed with colorful fresh vegetables, creamy dressing, and zesty flavor—perfect for potlucks, picnics, or easy summer lunches.

Ingredients

  1. Cooked and chilled spaghetti
    Cherry tomatoes, halved
    Bell peppers (red, yellow, or orange), diced
    Red onion, finely chopped
    Cucumber, seeded and diced
    Black olives, sliced
    Fresh cilantro or parsley, chopped
    Mayonnaise
    Sour cream or Greek yogurt
    White vinegar or lime juice
    Dijon mustard
    Garlic powder
    Kosher salt and freshly ground black pepper

Instructions

Prepare spaghetti according to package directions, rinse under cold water, drain well, and chill.

  1. Halve, dice, and chop all vegetables uniformly.
  2. In a small bowl, whisk mayonnaise, sour cream (or yogurt), vinegar (or lime juice), Dijon mustard, garlic powder, salt, and pepper until smooth.
  3. In a large bowl, toss spaghetti and vegetables with the dressing until everything is evenly coated.
  4. Taste and add more salt, pepper, or vinegar if needed.
  5. Refrigerate for at least 1 hour (up to overnight) to let flavors develop before serving.

Notes

  • For protein, add cubed grilled chicken, turkey, or canned tuna.
  • For a cheesy twist, stir in shredded cheddar, feta, or mozzarella pearls.
  • If you like more heat, mix in chopped jalapeño or swirl in sriracha or hot sauce.
  • Fresh basil, dill, or chives can replace cilantro or parsley.
  • Store in an airtight container in the refrigerator for up to 3–4 days.
  • To rehydrate dry pasta, toss with a small amount of additional dressing, mayonnaise, or a splash of milk before serving.

Nutrition

Find it online: https://thefamilycooking.com/california-spaghetti-salad/